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ServSafe 7th Edition Diagnostic Test Questions with Certified Solutions .
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ServSafe 7th Edition Diagnostic TestQuestions with Certified Solutions
2024\2025.
The purpose of a food safety management system is to
A) keep all areas of the facility clean and pest-free.
B) identify, tag, and repair faulty equipment within the facility.
C) prevent foodborne illness by controlling risks and hazards.
D) use the correct methods for purchasing and receiving food. -
Answer C
A manager's responsibility to actively control risk factors for
foodborne illnesses is called
A) hazard analysis critical control point (HACCP).
B) quality control and assurance.
C) food safety management.
D) active managerial control. - Answer D
,ServSafe 7th Edition Diagnostic Test
Questions with Certified Solutions
2024\2025.
A manager asks a chef to continue cooking chicken breasts after
seeing them cooked to an incorrect temperature. This is an
example of which step in active managerial control?
A) Identifying risks
B) Monitoring
C) Corrective action
D) Re-evaluation - Answer C
A manager walks around the kitchen every hour to answer
questions and to see if staff members are following procedures.
This is an example of which step in active managerial control?
A) Management oversight
B) Corrective action
C) Re-evaluation
,ServSafe 7th Edition Diagnostic Test
Questions with Certified Solutions
2024\2025.
D) Identify risks - Answer A
One way for managers to show that they know how to keep
food safe is to
A) become certified in food safety.
B) take cooking temperatures.
C) monitor employee behaviors.
D) conduct self-inspections. - Answer A
A power outage has left hot TCS food out of temperature
control for six hours. What must be done with the food?
A) Cool the food to 41°F (5°C) or lower.
B) Serve the food immediately.
C) Cook the food 165°F (74°C).
, ServSafe 7th Edition Diagnostic Test
Questions with Certified Solutions
2024\2025.
D) Throw the food away. - Answer D
An imminent health hazard, such as a water supply
interruption, requires immediate correction or
A) a HACCP plan.
B) closure of the operation.
C) evaluation of the situation.
D) normal operating procedures. - Answer B
What is the best way to protect food from deliberate
tampering?
A) Make it as difficult as possible for someone to tamper with it.
B) Allow former employees into the operation.
C) Perform spot inspections on new vendors.
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